The California Omelet
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
  • 4 eggs
  • ¼ cup milk
  • ⅛ tsp salt
  • 1 avocado, pitted and sliced
  • ½ cup diced tomatoes
  • ¼ cup diced onion
  • ½ cup shredded cheddar cheese (can also use Swiss or Jack)
  • Pepper to taste
  1. Grease a large skillet with cooking spray, butter or oil and heat it over medium heat.
  2. Add eggs, milk and salt to a Magic Bullet cup or blender and blend until you get a homogenous mixture (about 30 seconds).
  3. Dice the tomatoes and onions and slice the avocado, then set aside.
  4. Pour ½ of the egg batter into the skillet and cook for about 5 minutes (turn over a little to peak underneath – it should be firm and slightly browned).
  5. Once ready, flip over (let’s see those omelet flipping skills!).
  6. Sprinkle cheese, pepper, tomatoes and onion over the omelet.
  7. Add a few slices of the avocado on top.
  8. After a few minutes of cooking, flip half of the omelet over onto itself and transfer to a plate. Top with extra cheese, tomatoes, onion and avocado slices for a finished look!
Makes 2 omelets
Recipe by My San Francisco Kitchen at